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" Italian   Capers: Stir them into dips, salad dressings, and tomato sauces. Whole or chopped capers can be added to sandwiches and steamed mild vegetables like cauliflower, and are especially delicious on fish  Canned whole San Marzano tomatoes: These plum tomato look-alikes strike just the right sweet-tart balance. Crush them with your hands before simmering in pasta sauce, slice for a salad or garlic-rubbed toast, add to any soup or stew, or cook alongside a roast  Tube of tomato paste: Since you usually only need a tablespoon or two at a time, a screw-top tube is handier than a can. Stir a little into saut\u00E9ed vegetables and water for an instant soup, or use it to enrich sauces and stews  Block of Parmesan cheese: Parmigiano Reggiano is the highest grade, but anything fresh beats the dried powdery stuff. Use a vegetable peeler to shave pretty, thin slices onto salads and soups; grate it over any vegetable, pasta, or pizza; or melt it atop a casserole or toast  Mexican   Chipotle chiles in adobo sauce: Convenience in one pop-top can: You get whole chiles and a spicy sauce. Finely chop the chiles and stir them into a taco filling or into mayonnaise for a spicy sandwich spread, or sprinkle them in quesadillas. Freeze leftover chiles for future use. Drizzle the sauce (a little goes a long way) over fresh vegetables, simmer it into a stew, or use as a fiery marinade for meat  Dried oregano: Move over, cilantro. This herb can be crumbled into chicken, pork, and beef braises and cheesy enchiladas and salsas, as well as onto hot, buttered corn on the cob  Dulce de leche: Keep a jar, can, or squeeze bottle of this intensely creamy, caramel-like sauce to spoon over ice cream, fill cr\u00EApes, and spread between cake layers or onto brownies. Try heating it on the stove with sliced bananas    Asian   Fish sauce (nam pla): This funky first cousin to soy sauce (the more obvious staple) is a delicious savory seasoning for stir-fried vegetables, curries, soups, and marinades for meat or fish  Oyster sauce: Sea-salty but slightly sweet, it&amp;#039;s usually combined with soy sauce to create stir-fry sauces, but you can also use it alone \u2014 tossed with noodles or as a dipping sauce for steamed broccoli  Curry powder or paste: Both keep well, but the latter provides a more complex flavor. Simmer with water, coconut milk, or a tomato-based sauce for a curry, stir a bit into mayonnaise for a sandwich spread, or rub onto meat or fish before grilling  "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/cooking/tips/a18683/international-ingredients/>